How to Tell If Your Spices Are Still Good: Why Testing Beats Tossing

michel1492
Jun 2
3 min read

If you’ve ever stared at an old jar of spice and wondered, “Is this still good?”—you’re not alone. As the owner of Oak City Spice Blends and someone who’s studied the history and science of seasonings for decades, I can tell you this: don’t just toss your spices because they’re past some arbitrary date. Test them!

Let’s clear up some common myths and show you the right way to get the most out of every pinch.

Do Spices Expire? The Truth Behind the Date

Most spice jars have a “best by” or “use by” date, but these are not expiration dates. Spices—when stored correctly—don’t actually expire in a way that makes them unsafe to eat. Instead, they gradually lose their potency and flavor over time. Food safety isn’t the concern; flavor is.

Whole spices (like peppercorns or cumin seeds) can stay aromatic and flavorful for years—sometimes even longer than the “best by” suggests.
Ground spices and blends lose their flavor faster, but that doesn’t mean they’re useless after a year or two.

The “six months” rule you hear from some chefs is about peak flavor, not safety. In the medieval era, cooks didn’t toss spices—they tested and revived them!

How Should You Really Store Spices?

For longevity and quality, store your spices like an apothecary or medieval cook would:

Dark, dry, and cool: Light, heat, and moisture are the enemies of flavor. Keep your spices in sealed containers away from the stove, oven, and sunlight.
Airtight is right: Air exposure speeds up flavor loss. Close those jars tight after every use.

The Medieval Technique: How to Test Your Spices Instead of Tossing Them

Here’s where history comes to the rescue. Medieval and traditional cooks developed simple, effective ways to test and revive their spices—a technique we call blooming.

How to Test Your Spices:

Sniff Test: Open the jar. If you smell the characteristic aroma, you’re probably good! If it’s faint, don’t give up yet.
Bloom Test: Place a small pinch in a dry pan and heat gently for 30–60 seconds. Swirl it around. Smell it again—if the aroma is strong and pleasant, the spice is ready to use!
- Why this works: Heating (or “blooming”) wakes up the natural oils left in the spice, reviving its aroma and flavor. This was a key step in many historical recipes.

What If It’s Still Dull?

Sometimes toasting will revive a tired spice. If it remains flat after blooming and still doesn’t add flavor, that’s when you can compost it or toss it.

Why You Shouldn’t Toss Spices Prematurely

Throwing out spices just because they’re “old” is wasteful—and unnecessary. Testing first is budget-friendly, sustainable, and historically accurate.

Many spices can last years when properly stored.
Blooming can rescue most blends, even those a little past their prime.
Reviving spices means better flavor, less waste, and a richer connection to food history.

Summary: Keep, Test, Enjoy

The next time you’re decluttering your spice rack, don’t be in a rush to throw things out. Remember:

“Best by” is just a guideline for peak flavor.
Whole spices last far longer than ground.
Always test with your nose and a quick bloom in the pan.
Embrace the wisdom of cooks past and present—use every bit of flavor you can!

If you want truly fresh, vibrant seasonings, or want to learn more about historical spice techniques, visit us at Oak City Spice Blends. Happy cooking—and don’t toss those treasures before testing!